200 OK

Now i am not a great cook, my timing and measurement skills leave a lot to be desired. However there is one thing I can do and do well and that is the humble bacon sandwich!

The times this skill has saved me from many a hang over is uncountable! Here is my way of doing them, it may not be to your tastes but you should at least try it for the awesomeness.

1. Get frying pan and whack a bit of vegetable oil in it

2. Get the bacon and whack it on there, I do this right away and don’t bother heating the oil up. Now you wanna be liberal with the bacon here, like most of a pack we’re aiming for two sandwiches using four slices of bread

3. Whack the bacon on the hob and turn it right up to full. The bacon is likely stacked on top of more bacon, this is fine as it’ll be half the size in a minute or so.

4. While the bacon is heating up butter two sides of bread. The bread should be med/thick and white (rolls will do), don’t ask me why but white bread just makes it taste better. Put a thin layer of tomatoe sauce on each slice, if you don’t like tomatoe sauce then stop reading.

5. By now the bacon will need a bit of attention. Get a spatula and flip it about the pan a bit for a few minutes as it browns. Once it has lost it’s raw look you need to grab some Herbes de Provence and liberally sprinkle them on the bacon with a bit of pepper, at this point turn the heat right down. Keep turning and moving the bacon for a few minutes until it looks and smells too nice to be left in the pan. If you have done it right the pan should be pretty full of juices and whatnot (didn’t say this was the healthiest meal)

6. Get the spatula and evenly deal out the bacon onto each slice of bread, the bacon should be fairly distorted but still in somewhat of a shape. Do not cut any of the fat off, it’ll task so much better with the fat. Slap the other two bits of bread on top and eat with a cup of coffee.

Optional Extras:

I often like to fry some cherry tomatoes in the pan towards the end, seems odd with tomatoe sauce i know but its lush. Sometimes I also use a bit of chopped up garlic or onions in the pan too. You could use basil or something in place of the the Herbes de Provence but it wont taste nearly as nice.